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Old 06-07-2009, 08:03 PM   #91
dmaher
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I'll give propogation a try. Do you use a step method to propogate? I assume you use the grain bill and hop schedule outlined in eschatz recipe?
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Old 06-07-2009, 11:47 PM   #92
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I'll give propogation a try. Do you use a step method to propogate? I assume you use the grain bill and hop schedule outlined in eschatz recipe?
Yes and Yes

I stepped it up once from 300ml to 1200ml after the first 48 hours, then went 48 more hours before pitching the yeast. I had violent fermentation when I woke up in the morning.
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Old 06-08-2009, 02:30 PM   #93
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So from bottle culture to pitch allow 4-5 days? Culture Tuesday and brew on Saturday? Can the yeast be refrigerated after pitchable amount is obtained?
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Old 06-08-2009, 04:54 PM   #94
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Just brewed this one up yesterday.. my pre-boil gravity was a bit on the low side (1.038 preboil -> 1.054 postboil) so i dropped my bittering addition down to keep the BU:GU in line... used the extra hops (.25 oz) in the flavor addition. I can't wait, I am sure this is going to be awesome!
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Old 06-08-2009, 08:27 PM   #95
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I'm planning to try this recipe this weekend. Anyone did a comparison between Edwort's IPA with this one? One difference I noted is Vienna vs Munich. I have both, and I want to try this IPA to see the difference in malt flavoring.
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Old 06-09-2009, 01:43 AM   #96
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So from bottle culture to pitch allow 4-5 days? Culture Tuesday and brew on Saturday? Can the yeast be refrigerated after pitchable amount is obtained?
That's about right. I don't know about refrigeration as I've never tried that.
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Old 06-09-2009, 02:58 AM   #97
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Yes it can be refrigerated. I have a second gen, and another HBT member who I did a yeast "grant" to that told me this thing really took off and is aggressive.
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Old 06-09-2009, 01:45 PM   #98
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Well I must say that Danstar Nottingham is a real "kicker". I have never had Wyeast or White Labs have such a feroucious fermentation. I'm slightly concerned about the fermentation temperature. The carboy is in the basement, around 68, degrees but the air inside is carboy is 74-75. I just don't want the banana smell as reported by others when using Danstar. I moved the carboy into the mechanical room where I might get another degree or two cooler to help keep temperature down. Lots of fun.

I ordered one of Darrin Roe's stir plates and I'll be cultivating from a TH bottle for my next batch.
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Old 06-09-2009, 02:03 PM   #99
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Brewed this a month ago, got it carbing in the kegerator now. I'm afraid it will be gone before I get it fully carbed...it's REALLY good, and I've been double-sampling every time I take a hydro sample, or check the carbing.

So I was thinking I'd better get started on another batch, good thing I went to all the trouble to harvest the yeast from that sixer for the first batch and...doh!

Somehow, when I kegged the first batch, I got it in my head that the yeast was an already twice-used cake of S-05. No point in saving that, right? So down the drain it went

Oh, well, looks like I'll have to drink another sixer of the real deal

Anyway, I've never had a "regular" beer, but this might be it.
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Old 06-09-2009, 02:18 PM   #100
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I've been hearing so many good things about this recipe I have to try it now...

I think I might brew this one and possibly Ruination as well... from Brew 365
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